Tomato And Cheese Stuffed Eggplant

Scoop out the flesh from the halved eggplants, leaving the shells about ¼-inch thick. Sprinkle the eggplant shells with salt and let them stand 30 minutes. Rinse and pat them dry with paper towels. Cut the eggplant pieces that were cut from the shell into chunks, place them in boiling water and cook 10 minutes until mushy. Drain the eggplant pieces and set them aside. Mash the eggplant pieces a bit. Preheat the oven to 450°F. Heat the oil and sauté the onions and peppers over medium heat 10 minutes. Add the tomatoes, salt, and pepper and simmer for 10 minutes. Add cheese and bread crumbs to the eggplant, stirring until the mixture is smooth. Add the onion mixture to the eggplant mash. If the mixture is too moist, add extra bread crumbs. Fill the eggplant shells and bake at 450°F for 30 to 40 minutes. Serve.